Salad Dressing

Ingredients

• Two eggs
• 1 tablespoon mixed mustard
• 1 scant saltspoon salt
• butter size of an egg
• 3 tablespoons of vinegar
• 1 tablespoon of sugar

Method

1. 1

   Beat eggs, add mustard, salt and sugar; beat well and add the butter melted and vinegar.

2. 2

   Set the bowl over boiling water and stir constantly until thick and smooth.

3. 3

   Use cold; when ready to serve add 1 cup of whipped cream.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.

Salad Dressing. The yolks of 3 eggs, 1 teaspoon of mustard made into a paste with hot water, juice of 2 lemons, 1 teaspoon of salt, 1 teacup of sweet cream. Cook eggs, mustard and lemon juice in a double boiler until thick ; set aside to cool, then add the cream slowly, little at a time. Place on ice. This is nice served with asparagus salad. Salad Dressing. Yolks of 4 eggs, 1 cup of cream, 1% pints of vinegar, 1 table- spoon of salt, nearly I/2 cup of sugar, 1 heaping tablespoon of mus- tard, 1 cup butter, I/2 teaspoon of cayenne pepper. Beat eggs light, add sugar, mustard, cream, butter, salt and pepper; stir well, then KENTUCKY RECKIPT BOOK. 199 — ■■■-■. ^■■— ^- .^ .,,■■■ ■■■■■.■ -^ _, -. - ■■,. ., , ,» ^. ■■■■■_■■ .1 -I - — I -■■ _i. _ ^ , - ■— boil the vinegar and pour boiling hot into the mixture and beat well. If bottled this dressing will keep for some time. Salad Dressing. Two eggs, 1 tablespoon mixed mustard, 1 scant saltspoon salt, butter size of an egg, 3 tablespoons of vinegar, 1 tablespoon of sugar

Cook this with the app: pantry check, scaling, and the assistant.